Irish Apple Cake Custard (Printable Version)

Moist spiced apple cake featuring tender chunks and crunchy crust, served warm with smooth creamy custard.

# What You'll Need:

→ For the Apple Cake

01 - 2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/2 cup unsalted butter, cold and cubed
08 - 3 large apples, peeled, cored, and sliced
09 - 2 large eggs
10 - 1/4 cup whole milk
11 - 1 teaspoon vanilla extract
12 - 1–2 tablespoons turbinado or demerara sugar, for topping

→ For the Custard

13 - 2 cups whole milk
14 - 4 large egg yolks
15 - 1/4 cup granulated sugar
16 - 2 tablespoons cornstarch
17 - 1 teaspoon vanilla extract

# Method:

01 - Preheat the oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
02 - In a large bowl, whisk together flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg.
03 - Rub the cold, cubed butter into the dry ingredients using your fingertips until the mixture resembles coarse crumbs.
04 - Add the sliced apples to the flour mixture and toss to coat evenly.
05 - In a separate bowl, whisk eggs, milk, and vanilla extract together until blended.
06 - Pour the wet mixture over the apple mixture and gently fold until just combined.
07 - Transfer the batter to the prepared cake pan, spreading evenly. Sprinkle turbinado or demerara sugar over the top for a crunchy crust.
08 - Bake for 45–50 minutes, or until a skewer inserted into the center comes out clean and the top is golden. Let cool in the pan for 15 minutes, then transfer to a wire rack.
09 - While the cake bakes, heat the milk in a medium saucepan over medium heat until just steaming, not boiling.
10 - Whisk egg yolks, sugar, and cornstarch in a bowl until smooth.
11 - Gradually whisk the hot milk into the egg mixture, then return to the saucepan. Cook over low heat, stirring constantly, until thickened and coating the back of a spoon, about 5–7 minutes. Do not boil. Remove from heat and stir in vanilla extract.
12 - Serve slices of warm apple cake with a generous pour of custard.

# Chef's Tips:

01 -
  • The tender apple chunks stay suspended in a moist, spiced crumb that somehow feels both old-fashioned and completely timeless
  • That crunchy sugar crust on top creates the most satisfying contrast against the soft cake beneath
  • Homemade custard transforms this from a simple cake into the kind of dessert that makes people close their eyes and hum
02 -
  • Cold butter is absolutely non-negotiable here, as warm butter will make the cake dense instead of tender
  • The custard can turn into scrambled eggs if the heat is too high, so keep it low and stir constantly
  • Let the cake cool at least 15 minutes before slicing, or it will fall apart despite your best efforts
03 -
  • Rub the butter into the flour quickly with cold hands to prevent it from softening too much
  • The custard will continue to thicken as it cools, so remove it from heat slightly before it looks completely done

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